Saturday, August 15, 2009
Country Chicken Cobbler
I like this recipe because I've always found that when kids don't want to eat their veggies, just put something that you know they'll eat in there with them. The bisuits in this cassarole will take your child's mind off of the veggies and they'll love the biscuits!
1 16oz bag frozen vegetables (broccoli, cauliflower, carrots)
1 can (10 an 3/40z) condensed cream of potato soup
3/4 whole milk
1/8 tsp black ground pepper
2c rotisserie chicken meat
1 pkg (10-12oz0 refrigerated buttermilk bisuits cut into quarters
Preheat oven to 450 degrees. In nonstick skillet, combine frozen vegetables, undiluted soup, milk and pepper; cover and cook over medium high heat until vegetables are thawed. Stir in meat.
Transfer chicken mixture to shallow 3 1/2 to 4 qt cassarole or 13" x 9" baking dish. Top with biscuit quarters, leaving space between pieces. Bake 20-25 minutes or until biscuits are browned and mixture is heated through.